The Autoimmune Solution Cookbook by Amy Myers M.D

Author:Amy Myers, M.D.
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2018-04-04T04:00:00+00:00

Baked Chicken and Sweet Potatoes with Lemon-Rosemary Sauce

Serves 4

This all-in-one dish is simple to put together. Chicken breasts, chopped sweet potatoes, onion, and lemon slices are layered in a baking dish, and a lemon-rosemary vinaigrette is poured on it. While it’s baking, prepare the Winter Salad with Maple Vinaigrette.

4 organic, free-range boneless, skinless chicken breasts

2 sweet potatoes, chopped into 1-inch cubes

1/2 red onion, thinly sliced

1 large lemon, thinly sliced

Juice of 1 large lemon

⅓ cup avocado oil

2 garlic cloves, minced

1 tablespoon fresh rosemary

1/8 teaspoon fine sea salt

1/8 teaspoon freshly ground black pepper

Heat oven to 400°F. Place chicken breasts in a baking dish large enough to hold them in a single layer. Top the chicken with the sweet potatoes, onion, and lemon slices.

In a bowl, whisk together lemon juice, avocado oil, garlic, rosemary, salt, and pepper. Pour the mixture over the chicken and vegetables.

Bake for 1 hour or until chicken and potatoes are cooked through (see here for the proper internal temperature of chicken).

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